Chummy Chia Pudding Recipe: Easy to Do and Tastes Amazing

By Jamie Abrams

I can’t believe it has taken me this long to jump on the happy chia eating bandwagon! Now that I have throttled myself aboard this merry eating party there is no going back. So if you feel a bit reluctant to try those tiny black pearls, which absorb H2O or any other moisture like it is going out of style, I say dive in and skinny dip. I won’t lecture you about all the healthful qualities of these gems, but I will leave you with one word ~ YUM ~ oh and a recipe to boot!

Chummy Chia Pudding
Rightly named so! If anyone dares to try a morsel from your bowl you will have a best mate for life!

Ingredients:

• ¼ – ½ C chia seeds
• 2-3 C coconut milk (although not ideal you can use tinned if you can’t make it fresh or to keep it completely raw sub any nut mylk)
• 1 tsp vanilla
• agave or maple syrup to taste
• 1 tsp cinnamon or pumpkin spice

Directions:

Mix the above ingredients together, cover and place in the fridge for 10+ minutes.
Then decorate with anything that gets you kicking in your knickers! My favorite combination is 2 fresh figs, a handful of fresh raspberries and a handful of small chunked raw fudge.

Not Chocolate Chocolate Fudge
Ingredients:

• ¾ C coconut butter, melted
• ¾ C cacao butter, melted
• ¾ C pumpkin seeds, ground to powder
• 1 C lucuma powder
• 1 C mesquite powder
• 3 tbsp agave or maple syrup

Preparation:
Blend melted butters together. Re-blend with remaining ingredients.
Spread into a glass dish or mold.
Place in fridge for two hours or until set.

This fudge will treat any sweet tooth kindly and your body will love all the healing ingredients. By the way, pumpkin seeds are great for keeping your man’s swimmers strong and healthy!

(Please note my fudge is a spin-off of Kate Magic’s Camu Believe It.)

Jamie Abrams can also be found at www.RawYogaTeacher.com .

The seed of all that is possible is present at the very beginning…

by Ruth Hofer

Lately I’ve been expending my creative mama energy by nurturing seeds.  It’s the tail end of spring here in Australia so there is lots of fun to be had in the garden as we wait for summer to kick in.  Our kitchen is also overflowing with all kinds of sprouts, I’m loving the ease and magical wonderment of changing a dormant little seed into a green sprout.  Sprouts are a great way to boost your diet, eat more greens and if you get the kids to help they are way more likely to want to eat them too.
Kids marvel at the whole transformational process.

I feel like a kid again with all this seed and sprouting going on in my life right now.  Sprouts are cheap, full of protein (which some body types need lots of) and an amazing way to get fresh GREENS all year long.  I’ve been playing and planting all my garden seeds in the Anastasia Method, we did this in our north American garden last year and the results were amazing.

I am so excited that in my garden  I now have three little black sapote (chocolate pudding fruit) babies…  I was blessed to enjoy one of these fruits a few weeks back and it was just so luscious I had to plant the seeds.  As I held the seeds in my mouth I imagined holding the potential of a whole tree inside of myself.  It felt analogous to my life as a mother, gestating and birthing these little beings that are filled with unlimited potential. Amazing…

Seeds are amazing…

Mothers are amazing…

Artwork copyright Ruth Hofer 2008.

Warm Your Winter Nights!

As the nights are drawing in, (it’s dark here by 4:00pm here aaagh!), sometimes the thought of an early evening juice just doesn’t have the same appeal as it does on those fabulous summer evenings.

This recipe looks to remedy this. It is perfect when you feel a little chilly, or in need of a comforting hug as you curl up in front of the fire. The addition of cinnamon really transforms a simple smoothie to complete other level.

Winter Punch Smoothie

Juice:

2 apples

1 carrot

2 oranges, peeled

½ lemon with skin

Transfer to blender and add:

Cinnamon to taste (I used 2 sticks – but then I’m a mega cinnamon fan!)

1 banana

Handful of spinach (add more if you wish)

And blend!!!

This is absolutely fabulous as it is really comforting on cold winter nights. Enjoy!

Lisa Simpson of Raw Liberty

Going For an Annual Physical

By Joyce Wiatroski

I recently had my annual well woman physical.  The main goal in making these yearly visits is to get the good news—the readings of my blood chemistry which practically shout the positive results of the lifestyle changes I’ve incorporated over the years.

Year after year, I’ve been fortunate to have “no complaints”.

The physician runs through his extensive check list of complaints: Dizziness? Chest pains?  Shortness of breath?  Constipation? Etc.  And I say, no, no, no, and finally, exasperated, utter “none of the above!”  I am well.  I have no complaints.

I have found myself in a bit of a funk off and on since that visit.  Not actually depressed, but sometimes blue, sad or maudlin – just not my usual perky self.

Something the doctor said, has been nagging at me.  After perusing my records and looking me over, he announced: “According to statistics, a healthy woman your age can expect to live another 15 years.”  Halleluiah for actuarial tables!

While physicians all over the world are tasked with informing terminally ill patients with their probable limited life expectancy, now people enjoying health are being given their computer generated termination date!
They say our state of mind is a strong determinant of our physical well-being.  We’ve all heard tales of people who quickly succumb after receiving the news of a terminal disease. I can see how that happens.  While I pride myself in having a strong, resilient state of mind, that little bombshell resonated for days and weeks casting a dark cloud over my normally sunny days.

As I thought about it, I realized how fortunate I am.  Free of any debilitating disease, no crippling arthritic limbs, filled with abundant health in mind and body.  But for those who have been diagnosed with life threatening diseases, I can readily see, from my own recent experience, how negative news can allow the mind to dictate to the body.

Whatever my timetable is, I’m planning to live each day to the fullest — surrounded by positive people who project life affirming thoughts and actions.  There is no place for negativity in my life.

Wouldn’t it have been nice, to have been sent off from that office visit with a spring in my step because I was filled with health, instead of dragging my feet because I had been reminded that my end is in sight?

And let’s continue to manifest. . .

Like fine wine, women grow better with thyme.

Joyce Wiatroski is the wit and wisdom found on the foodiefumblings blog. You can watch for her contributions on the Diva blog on Tuesdays.

Sweetness without Sugar–Spikes: Low–Glycemic Raw Foods

by Shannon Leone
In recent years, a number of lovely low–glycemic raw food sweeteners have appeared on the market, which can be wonderful additions to any healthy eating plan. However, many people feel unsure how to use these delectable ingredients. In this article, you can find out the ‘skinny’ on delicious foods such as lucuma, mesquite, yacon, carob and stevia PLUS how to use them in raw food recipes

Lucuma

Lúcuma (Pouteria obovata) is a Peruvian sub–tropical fruit that is usually found in raw food stores as a powder, made from the dried fruits. This yellow–gold, rich powder is actually my FAVOURITE of the lower–glycemic sweet raw powders, as it has a unique, delicious taste – something similar to shortbread or caramel.

Lucuma used to be called ‘The Gold of the Incas’ and is said to be the most popular flavour for ice cream in Peru where it natively grows Lucuma is related to mamey, green sapote and canistel (egg fruit) and is an excellent source of carbohydrates, fiber, beta–carotene, B vitamins and iron.

Yacon

Yacón (Smallanthus sonchifolius) is a root vegetable, also native to Peru, in the Andes. Yacon can be found in many forms in raw food stores – syrup, powder, dried slices. It is often called the ‘apple of the earth’ and is related to the sunflower and Jerusalem artichoke. The syrup is very thick, dark and sweet while the dried slices taste a bit like dried pineapple slices and make great snack food, or trail mix additions.

Yacon is actually said to be ‘no glycemic’ as the sugars it contains (inulin/fructooligosacaride (FOS)) cannot be absorbed by the human body, which makes this a low–calorie product popular with diabetics and those with other sugar–related issues such as candida. Yacon is reputed to be a pre–biotic and a pro–biotic, meaning it supports the beneficial bacteria in the intestines. It is also rich in fiber, potassium and antioxidants.

Mesquite

Mesquite powder is made by grinding the seed pods of the mesquite tree (Prosopis spp. – also known as algorroba) – a leguminous plant found in arid/desert areas worldwide. This golden powder has a distinctive, sweet, almost nutty taste.

Mesquite powder is high in protein, lysine, calcium, magnesium, potassium, iron, zinc, and dietary fiber. Mesquite is another sweetener recommended for diabetics or those interested in balancing blood sugars.

Carob Powder

Carob powder is also made by grinding seed pods – this time, the pods from the carob tree (Ceratonia siliqua). Carob is another leguminous tree, native to the Mediterranean – it also grows well in California and Florida.

Carob has long been appreciated as a non–stimulating alternative to chocolate. The carob powder from Italy that we sell is the richest, most chocolaty carob powder I’ve ever tried. Look out too for dried whole carob bean pods.

Carob is not particularly sweet by itself, however, combined with any of the other sweeteners mentioned here, you can create delicious chocolate replacements. Carob is said to be rich in calcium, phosphorus, magnesium, B Vitamins, Vitamin A, protein and fibre and is also traditionally used to relieve diarrhea in infants.

Stevia

The herb stevia (Stevia rebaudiana) is part of the sunflower family, native to South and Central America. It is very popular with diabetics as it doesn’t raise blood sugar levels and is almost calorie–free.

Stevia can be obtained in different forms, from the whole leaves, to crushed leaves, powders, liquid extracts and so on. It is intensely sweet and only a very small amount is required in recipes (it’s easy to accidentally use too much stevia and alter the taste of meals, so add it in small amounts to begin with

Stevia is said to contain calcium, iron, magnesium and zinc, though it is usually used in such tiny amounts that the nutritional benefits might be minimal… It’s used more as an easy way to add a lot of sweetness without adding more calories/bulk to a dish.

Other Sweet Treats

Goji Powder/Goji Berries

Goji berries (Lycium barbarum) have become very popular in recent years as a healthy sweet ‘superfood’. They are part of the nightshade family. Dried whole goji berries are very widely available, along with goji berry powder. I LOVE the goji berry powder and feel it is best eaten straight from the packet It can be used in smoothies, puddings, cakes and so on too though. Gojis are said to be rich in protein/amino acids, B Vitamins, beta carotene and minerals like calcium, iron, potassium and zinc.

Pomegranate

Pomegranate fruits (Punica granatum) are native to the Middle East and are now grown all over the world. Pomegranates are a medium–glycemic, delicious fresh fruit and it is also possible to get dried, concentrated pomegranate powder and dried whole pomegranate seeds. The pomegranate powder is bright pink and tastes a bit like sherbet It’s nice used in smoothies, cakes and puddings. The dried whole pomegranate seeds can be used like any other dried fruit, though they are much more ‘tart’ in flavour than something like dates/apricots. Pomegranates are said to be rich in B vitamins, Vitamin C, iron and potassium.

Hemp Protein 50%

Industrial hemp (Cannabis sativa L.) is a plant with many uses, from food to clothing,fuel, paper, cosmetics and more. Hemp powder 50% is a powdered hemp product made by Nutiva that contains less fibre and more protein – 50% protein. It is sweeter than most hemp powders because there is less fibre. While this powder is not super–sweet by itself, it is certainly a unique, nutrient–packed ingredient for sweet raw dishes. Hemp is rich in essential fats, protein, vitamin E and iron.

Coconut

Coconut (Cocos nucifera) is an awe–inspiring plant with myriad uses. As a food it is available in many raw forms such as coconut flour, oil, butter, chips, shreds or simply fresh coconut water/meat. Coconut is naturally a little sweet.

Coconut water is a rich source of electrolytes and in general coconut offers healthy fats, iron, zinc phosphorus and some B vitamins, among other things.

I love using coconut butter, flour or fresh coco water/meat in sweet meals, plus adding coconut chips to soups for a tasty, chewy garnish My absolute favourite use of coconuts though is drinking the sweet, fresh coco water – YummmMmMmmmm…

Nuts & Seeds

Some nuts/seeds and their butters have a natural sweetness to them, which can make them ideal choices in recipes like cakes, cookies, grawnolas etc. I find almonds naturally a little sweet for example, along with macadamias, hemp seeds, pine nut butter and hazelnut butter.

Bee Pollen

While different bee pollens can differ vastly in their taste, colour and texture, they are usually naturally at least a little sweet. The best bee pollen I’ve ever tasted was from a little bee–keeper in New Orleans somewhere and the pollen actually tasted like chocolate ;O I don’t know what those bees had been picking up but it was a gorgeous concoction.

Bee pollen is a nutrition treasure–trove – proteins, amino acids, folic acid, B vitamins, trace minerals, vitamins E and K and much more…

I like to just eat bee pollen by itself usually. We have a gorgeous sweet pollen in our store that I eat regularly. One of my favourite ways to eat pollen is to simply mix together pollen with shelled hemp seeds as a nutrient–packed ‘trail mix’ or snack.

(Warning: some people can get allergic reactions to bee products/pollen – always try a small amount at first.)

Honourable Mentions:

Cinnamon

Cinnamon (Cinnamomum verum) is a spice made from the cinnamon tree. Cinnamon is naturally a little sweet, plus warming and pungent.

Cinnamon ‘quills’ are made by stripping bark from cinnamon trees and drying it. The dried bark is then commonly made into a powder.

Cinnamon is said to have a high level of antioxidants, manganese, iron, calcium and there are also reports that it can be useful in treating diabetes/blood sugar imbalances.

Vanilla

Vanilla (Vanilla spp.) is an exotic, pungent spice derived from the seed pods of orchids. Vanilla is available in different forms like whole vanilla pods, vanilla powder, liquid forms and so on. We have an incredible vanilla powder for sale, along with whole beans.

While vanilla is not particularly sweet by itself, it makes a lovely addition to many sweet raw dishes. Vanilla is well–known as an aphrodisiac and is also said to be a great aromatherapy scent to help handle food cravings.

Maca

Maca (Lepidium meyenii) is a root vegetable native to the Peruvian Andes. Maca is not particularly sweet by itself, yet is quite often used in sweet raw dishes as a ‘superfood’ addition. Maca is most commonly found in powdered form and is usually a creamy colour, though red and black maca powders are also available (green and purple roots also grow

Maca is renowned as an energy–enhancer, aphrodisiac, adaptogen, hormone balancer and nutrient powerhouse. It is rich in minerals like selenium, calcium, magnesium, iron, plus protein, fatty acids and amino acids.

We all love sweet foods, but they don’t always love us back!  Angela Stokes posted this a while back on her blog and I thought it perfect and asked if I could re-post it for y’all.  Hope you found it as inspiring and informative as I did

xo

Shakaya